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Toll House Pie, or Chocolate Chip Cookie Pie, is rich, chocolatey and 100% delicious! It’s a decadent dessert enjoyed warm with a scoop of ice cream!
My mom made Toll House Pie (aka Chocolate Chip Cookie Pie) for many special occasions as we were growing up. It’s one of our family favorite pies and it’s super easy to throw together.
This pie is rich, so a small slice is sure to satisfy that sweet tooth! It’s got a flaky pie crust base and a buttery, sweet chocolate chip cookie filling. A warm slice with a scoop of vanilla ice cream is truly hard to beat!!!
Toll House Pie Ingredients
- Eggs – I always use large eggs
- Flour – My recipes all use all-purpose flour unless otherwise noted
- Sugar
- Brown Sugar – Light or dark brown sugar will work
- Butter – I use salted butter (if you only have unsalted, add 1/4 tsp salt to the batter)
- Vanilla Extract
- Chocolate Chips – I like to use semi-sweet chocolate morsels
- Nuts – Totally optional, but you can use pecans or walnuts here
- Pie Crust – Homemade or store-bought pie crust (refrigerated or frozen) will work!
How to Make Toll House Pie
This is one of the easiest pies you’ll ever bake! You’re pretty much just mixing up chocolate chip cookie dough and pouring it into a pie crust, then baking it. Really, it’s simple!
Prepare the Pie Crust
You’ll start by making a pie crust, rolling out a premade pie crust or grabbing a frozen deep-dish pie shell.
Mix up the Cookie Dough
Next, you’ll add the eggs to a large mixer bowl and mix on high speed until foamy. Then add the flour and sugars and stir until smooth.
Then add the chocolate chips, nuts (if using) and the vanilla. Once it’s combined, pour it into the pie crust and smooth out the top.
Bake the Pie
Time to bake the pie! If you’re worried about the pie crust getting too dark around the edges, you can cover it with aluminum foil. I like to place a cookie sheet under pies as they bake just in case they run over!
It’s important, however, to bake only until the pie is done (nobody wants a dried out tollhouse pie!). So, how do you know? When 50 minutes is up, you’ll poke a toothpick halfway between the middle of the pie and the outer crust. If the toothpick comes out clean (even if the center is a bit soft), the pie is done. Enjoy warm or let cool on a wire rack. See what I mean when I say “easy pie recipe?!”
How to Serve Toll House Pie
You’ll want to let the pie cool for a bit (at least 30 minutes) before cutting into the pie. This gives the pie a chance to set up enough to make decent slices.
I like this pie served warm with a scoop of vanilla ice cream. It’s like a warm chocolate chip cookie…but better.
If you have leftovers, I recommend microwaving the slices for 10-20 seconds or until warm before enjoying!
Frequently Asked Questions
Imagine a delicious gooey chocolate chip cookie baked in a pie crust….yeah, it’s SO good! Whether you call it the Original Toll House Pie, Chocolate Chip Pie or whatever else, I have a feeling you’ll fall in love!
According to the New Yorker Magazine, Ruth Wakefield and her husband ran the Toll House Inn in Whitman, Massachusetts. They pressed some of their cookie dough into a pie crust, baked it and the visitors loved it. In 1939 Wakefield gave Nestle the rights to the chocolate chip cookie recipe (and the Toll House name) for one dollar!
This Toll House Cookie Pie is great served warm or at room temperature. I like to serve warm slices of Toll House Pie warm with a scoop of vanilla ice cream. A dollop of whipped cream would do, also, but there’s just something about a melty scoop of ice cream on a warm pie! Then add a quick drizzle of chocolate syrup or hot fudge over the pie and you’ll have a treat nobody can resist!
As for leftovers, they do not need to be refrigerated, but will stay good a couple days longer if they are. Store on the counter covered with plastic wrap for up to 3 days or in the fridge for up to 5 days. You can also freeze leftover slices in freezer bags for 2-3 months.
Other Chocolate Chip Cookie Desserts I Love
- Toll House Pie Bars – These bars have a pie crust base and a creamy, chewy, chocolate chip cookie filling. Double the recipe and put into a 9×13 pan for a crowd!
- Chocolate Chip Cookie Cobbler – Chocolate Chip Cookie Cobbler has chewy chocolate chip cookies on top and a warm fudgy sauce underneath! Serve with a scoop of ice cream for the ultimate treat!
- Chocolate Chip Cookies (my FAVE!) – After a long experiment and several taste tests, I’ve finally got the BEST EVER Chocolate Chip Cookies! They’re crisp around the edges, soft in the center, perfectly buttery and full of chocolate chips!
- Monster Cookie Pie – Monster Cookie Pie is dense, chewy and full of peanut butter, oats and chocolate. It’s similar to my Toll House Pie, but with a few more add-ins!
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Toll House Pie
Ingredients
- 2 eggs
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 cup salted butter softened (but not melted!)
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts optional
- One 9-inch pie crust*
Instructions
- Preheat oven to 325°F.
- In a large bowl (or the bowl of a stand mixer), whisk the eggs until foamy.
- Add the flour, sugar and brown sugar and mix well.
- Mix in the softened butter and vanilla and then the chocolate chips and nuts (if using).
- Pour the batter into your prepared pie crust and smooth the top.
- Bake for 50 minutes, or until a toothpick halfway between the center and the pie crust comes out clean.
Notes
Nutrition
Recipe adapted from Nestle Toll House; Blog Post originally published in November 2021 and updated in April 2023.
Rich and creamy and so good!